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Most people need a spot to store jars and boxes and plastic containers that hold the ingredients destined to become meals. That place is the pantry, and this kitchen needs one, so Norm sets out to build a pantry that efficiently uses the available storage space and meets the needs of the homeowner. He starts with a basic box, and then adds a door that matches other kitchen details, and has a number of small boxes for on the door storage of spices and other small jars. That, together with seventeen linear feet of 1½ foot deep shelving, makes for a pantry with plenty of storage.
For two centuries American homes have featured a pantry, a place to store jars and boxes of ingredients and foods – often home canned vegetables and home cooked preserves. Sometime around the middle of the twentieth century, as processed and canned foods penetrated the market and folks canned and preserved less, the pantry fell out of favor and many houses built then do not have them. But the pantry has found favor again, perhaps because the appearance of warehouse shopping encourages bulk buying, or perhaps simply because the concept is a good one...Read the full recap